Greek Baklava Recipe

30m
Prep Time

50m
Cook Time

1h 20m
Ready In

Recipe: #1083

October 22, 2011

Categories: Desserts, Cookies, Greek, Baby Shower, Christmas, Easter, New Years, Potluck Oven Bake, Vegetarian, Bars, Kosher Dairy, more

recipe by:
KittenCal

"Follow the easy instructions for the perfect baklava… even people who have never made baklava have had wonderful results with this recipe… If you want more nut mixture between the layers increase to 1-1/4 pounds and use 1/4 cup when layering, chop the nuts in between a coarse and fine texture meaning not to coarse and not to fine"

Original is 36 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (48.7 g)
Calories 203.3
Total Fat - 14.3 g
Saturated Fat - 4 g
Cholesterol - 13.6 mg
Sodium - 63.2 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 1.3 g
Sugars - 9.8 g
Protein - 3.1 g
Calcium - 13.4 mg
Iron - 0.8 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F, then butter a 9 x 13-inch baking pan.

Step 2

In a bowl toss together cinnamon and nuts.

Step 3

Unroll phyllo and cut the complete sheet stack in half to fit the dish.

Step 4

Cover phyllo with a damp (not wet) cloth while assembling the baklava, this is improtant to keep the sheets from drying out.

Step 5

Place two sheets of phyllo in the bottom of the prepared dish, then brush generously with butter.

Step 6

Sprinkle about 3 tablespoons of the nut mixture on top.

Step 7

Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.

Step 8

Using a sharp knife slice the baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.

Step 9

Bake in preheated oven 50 minutes until golden and crisp.

Step 10

Make the syrup while the baklava is baking; in a small saucepan combine sugar and water; bring to a simmer stirring, then stir in honey, vanilla and lemon zest, reduce heat to low and simmer about 25 minutes (the mixture will reduce slightly but that’s is fine).